Buttermilk Parsnip Mashed Potatoes

1. 1

   Cook the potatoes and parsnips in salted boiling water until cooked through but not falling apart.

2. 2

   Drain them, and transfer them to a large bowl.

3. 3

   Meanwhile, heat the butter, cream and buttermilk in a nonreactive sauce pot.

4. 4

   Add the cream mixture and the salt and pepper to the potatoes.

5. 5

   If using a hand mixer, work on low speed and mix the potatoes and parsnips until smooth and well combined.

6. 6

   If you like, run the mixture through a food mill in order to remove any lumps.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.